Food

BARON HERZOG

SEDER from page 126

CD

* Have children color their own
seder paper plates and ask them to
explain the different elements in their
own words.
* Serve Pesach dinner on a low
table with pillows on the floor. This is
likely how it was done in ancient
times.
* Make your own Haggadah or try
using a different Haggadah — there
are several variations available. Or,
translate the text into your own words.
* Have the children hide the
afikomen from the adults. The hosts
can then make a donation to the find-
er's charity of choice.
* Play an egg game. Everybody gets
a shell-on, hard-boiled egg. Guests pair
off and gently butt eggs against each
other. The first egg that cracks is out
of the game. Pair up with other non-
cracked egg holders. The last person
with the uncracked egg wins a prize.

Baron HerzoE, wines have been

praised as Best of Cate g ory at the

Farmer's Fair & Expo in Riverside.

Wine of the Month in The LA

Times, Best of the Year in Bon

Appetit Ma g azine, Double Gold

International Wine Jud6in6

and awarded over 50 ;old, 100

silver and 500 bronze medals.

'8FW..r:We

So this Passover, shine the

spotlight on your seder, and

enjoy the status of a trul y

Festive Seder

extraordinary wine.

BARON

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AWARD W INNING WINES FOR EVERY OCCASION.

You might be

INTIMIDATED.

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BIRMINGHAM TEMPLE BOOK FAIR
May 15-18

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130

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MilSiC ROWOWS iH

JAI eNtortaiNostomt

Feasting on traditional Passover foods
is not only a delicious way to celebrate
our liberation from slavery, but it also
fulfills the mitzvot of eating matzah
J
and maror — the bread of affliction
and the bitter herbs which remind us
of the bitterness of the Jews under
slavery.
Of course, the eating of "the festive
meal" is a mitzvah in itself.
With more and more people fol-
lowing a vegetarian diet, it makes
sense to include several vegetarian
selections as part of your meal.
According to Ashkenazi tradition,
beans, rice and corn are not permitted
during Pesach because they can be
ground into flour. Sephardim don't
subscribe to this thinking.
Let this Pesach be a work in
progress. Begin an enhanced tradition
of learning, involvement and cus-
tomizing your seder with your relevant
experiences and foods. Then next year 0 (
— in Jerusalem — you'll add, adjust
and season•to taste.
Try vegetarian recipes based on the
foods from other traditions to make
your seder different and more interest-
ing. The recipes included here may
seem to be non-traditional to some,
but they contain ingredients that have
graced Passover tables for thousands of n
years.
Serve these dishes as additions to —
not replacements for — the foods your
family has loved over the years. Mix
and match. The week-long Passover
celebration allows plenty of time for
experimenting.

EAT on page 132

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